Ingredients
- 2 fennel bulbs
- 1 tablespoon (15 mL) olive oil
- 15 small red potatoes blanched and simmmered
- 4 cups (1 L) of chicken stock
- 2 teaspoons (10 mL) fresh thyme
- 1 lemon charred
- Salt and pepper to taste
Directions
- Slice fennnel in 1/4 inches (0.5 cm)
- Cook baby potatoes in 4 cups (1 L) of chicken broth until ____?
- Remove and allow to cool
- Heat 2 large cast iron skillets over high heat
- Add oil
- Place fennel in pan and allow to cook for 1-2 minutes until golden brown
- Flip and cook for 1 more minute and then remove.
- For potatoes, using the palm of your hnd, gently smash potato, keeping it in a round
- Place in pan over high heat
- Allow to cook until a golden crust forms on one side
- Flip and continue to cook on the other side until they are golden and crunchy. Adjust your heat.
- On medium heat, 4 minutes per side.
- Remove from pan
- Place potatoes and fennel in bowl and toss with fresh thyme leaves, salt and pepper.
- Squeeze the charred lemons over mix.
- Season with salt and pepper.
- For charred lemon, cut lemon in half with 1/2 teaspoon (2.5 mL) olive oil.
- Preheat grill to medium high and place lemon cut side down on grill.
- Cook until a golden char mark is achieved and lemon is warmed through.